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Mutter und Tocher backen Quieche mit dem Braun Multifunktionalem Kontaktgrill

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Greek Bowl

Ȑ
Schwierigkeitsgrad
Low
ȑ
Zeit
40 Minuten
&
Verfasser
Kerstin Getto
lorem ipsum

Zutaten

Portionen: 2
Ergibt:

1 Bündel Petersilie
1 klein Gurke, peeled, deseeded & chopped
1 tbsp. Tahin-Paste
150 Gramm Kalamata-Oliven
2 Zehen Knoblauch, peeled
2 nach Belieben rote Zwiebeln, peeled
20 nach Belieben Kirschtomaten, halved
200 Gramm Feta, diced
4 nach Belieben Mini-Salatgurken
4 nach Belieben Lachsfilets, about 150 grams each
400 Gramm Quinoa
500 Gramm griechischer Joghurt
 nach Geschmack schwarzer Pfeffer
1 Saft von Zitrone
2 tbsp. Olivenöl
 nach Geschmack Meersalz


Anweisungen

SCHRITT 1/7

Cook the quinoa according to package instructions, break up with a fork and keep warm.

SCHRITT 2/7

Using Braun’s MultiQuick 9 all-in-one food processor with its slicing insert, slice the onions and mini cucumbers thinly one after the other.

SCHRITT 3/7

For the tzatziki, cut the garlic cloves for a few seconds using Braun’s MultiQuick 9 all-in-one food processor with its chopping tool. Then add the cucumber pieces and chop for a few seconds as well. Add yoghurt, salt and some pepper and mix briefly.

SCHRITT 4/7

For the tahini dressing, mix 2 tbsp olive oil and lemon juice using Braun’s MultiQuick 9 whisk accessory, season with salt and set aside.

SCHRITT 5/7

Add the parsley to Braun’s MultiQuick 9 chopper accessory (350ml) and roughly cut using the pulse button at medium speed. Set aside.

SCHRITT 6/7

Heat some olive oil in a non-stick pan and sear the salmon fillets on all sides. Season the fillets immediately with salt and coat with parsley. Slice fish thinly.

SCHRITT 7/7

Distribute the quinoa between 4 dishes and top with tomatoes, cucumbers, onions, feta, olives and salmon. Drizzle with dressing and serve with tzatziki.


Note: This dish is great served with toasted pitta bread or tortilla.This recipe was prepared using Braun’s MultiQuick 9 hand blender with several accessories.

Ȑ
Schwierigkeitsgrad
Low
ȑ
Zeit
40 Minuten
&
Verfasser
Kerstin Getto
lorem ipsum
Portionen:2
Ergibt:

Zutaten


1 Bündel Petersilie
1 klein Gurke, peeled, deseeded & chopped
1 tbsp. Tahin-Paste
150 Gramm Kalamata-Oliven
2 Zehen Knoblauch, peeled
2 nach Belieben rote Zwiebeln, peeled
20 nach Belieben Kirschtomaten, halved
200 Gramm Feta, diced
4 nach Belieben Mini-Salatgurken
4 nach Belieben Lachsfilets, about 150 grams each
400 Gramm Quinoa
500 Gramm griechischer Joghurt
 nach Geschmack schwarzer Pfeffer
1 Saft von Zitrone
2 tbsp. Olivenöl
 nach Geschmack Meersalz

Anweisungen

SCHRITT 1/7

Cook the quinoa according to package instructions, break up with a fork and keep warm.

SCHRITT 2/7

Using Braun’s MultiQuick 9 all-in-one food processor with its slicing insert, slice the onions and mini cucumbers thinly one after the other.

SCHRITT 3/7

For the tzatziki, cut the garlic cloves for a few seconds using Braun’s MultiQuick 9 all-in-one food processor with its chopping tool. Then add the cucumber pieces and chop for a few seconds as well. Add yoghurt, salt and some pepper and mix briefly.

SCHRITT 4/7

For the tahini dressing, mix 2 tbsp olive oil and lemon juice using Braun’s MultiQuick 9 whisk accessory, season with salt and set aside.

SCHRITT 5/7

Add the parsley to Braun’s MultiQuick 9 chopper accessory (350ml) and roughly cut using the pulse button at medium speed. Set aside.

SCHRITT 6/7

Heat some olive oil in a non-stick pan and sear the salmon fillets on all sides. Season the fillets immediately with salt and coat with parsley. Slice fish thinly.

SCHRITT 7/7

Distribute the quinoa between 4 dishes and top with tomatoes, cucumbers, onions, feta, olives and salmon. Drizzle with dressing and serve with tzatziki.

Anmerkungen

Wird geladen